Spring has landed. You need a coffee with the backbone to match it.

Attia-Chapata is a serious anaerobic natural from the highlands of Anserma, Colombia — grown at 2,200 metres and processed with the kind of precision that shows in the cup. Expect big, boozy tropical depth: punchy green mango and rum up front, with a dense layer of cacao and toffee and a long, sticky finish.

Behind it is the Cooperativa de Caficultores de Anserma, a collective of over 2,000 producers running a centralised wet mill with proper infrastructure. Optical sorting, strict temperature-controlled fermentation, and a 15-day stabilisation rest aren't details for the sake of it — they're what separates this from the usual naturals. Collective scale, individual quality.